Recipe and photography by Simon Valin-Morin and Pascale Messervier
Ingredients:
For the BBQ sauce:
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1 cup dark brown sugar
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1 cup ketchup
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1 can (355 ml) orange soda
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1 tbsp Worcestershire sauce
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1 tsp pepper
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2 tsp Kumquat Crush hot sauce
For the pizza:
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450 g pizza dough
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350 g mozzarella, cut into small cubes
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2 green onions, green part only, finely sliced
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1 pack (330 g) confit duck legs from Canards du Lac Brome
Preparation steps:
For the BBQ sauce:
Mix all the ingredients, bring to a boil, lower the heat, and let simmer for about 30 minutes. Let cool slightly, then set aside.
For the duck legs:
Cook according to package instructions. Carefully remove the skin from the legs and set aside. Shred the duck into pieces and mix with 60 ml of the BBQ sauce. In a non-stick pan, cook the duck skin over medium heat until crispy. Once cooled, crumble it.
For the pizza:
In a 9 x 13-inch non-stick baking pan with high edges, spread a generous amount of olive oil (about 3 tbsp).
Stretch and gently spread the pizza dough in the pan. If the dough is hard to stretch, cover and let rest for 10 minutes. Repeat until the dough covers the pan.
Brush the dough with olive oil, then spread a thin layer of BBQ sauce.
Distribute the mozzarella cubes all the way to the edges of the pan so the cheese can crisp nicely on the sides of the pizza.
Spread the duck over the pizza.
Bake on the lowest rack of the oven at 500°F for about 15 minutes, until the crust and cheese are golden brown.
Let the pizza rest for a few minutes.
Add BBQ sauce to taste over the duck, then drizzle with drops of Kumquat Crush sauce.
Top with green onions and the crumbled duck skin.